Breakfast Cookies

Have you ever just wanted to eat cookies for breakfast? With this recipe you can- without an ounce of guilt! These thick, chewy cookies are a cross between a cookie and a muffin and are great for a grab-and-go breakfast.


  • 2 large, ripe bananas
  • 2 large eggs
  • 1/4 cup creamy peanut butter
  • 1 TSBP (melted) coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup coconut sugar
  • 2 cups FlapJacked Banana Hazelnut Protein Pancake Mix
  • 1 cup rolled oats
  • optional: raisins, chocolate chips, nuts or anything else you'd like to mix in


  • Serving Size:   1 cookie
  • Servings:   12
  • Calories:   180
  • Fat:   6g
  • Carbs:   22g
  • Fiber:   3g
  • Sugar:   10g
  • Protein:   10g


  • Pre-heat oven to 350˚.
  • Place bananas into a large bowl and mash with a fork. Add the egg, peanut butter, coconut oil, vanilla extract and coconut sugar and whisk for about 2 minutes. Add in FlapJacked mix and oats and stir to create a thick batter. (If desired, add in other ingredients like dried fruit, nuts, chocolate chips, etc.) Line a cookie sheet with parchment paper or lightly coat with nonstick spray.
  • Scoop out 1/4 cup of batter and place onto the baking sheet, and continue with the rest of the batter (spacing cookies at least 2 inches apart). Bake for 14 minutes, or until edges of cookies are golden brown. Remove and let cool. Store in an air-tight container in the refrigerator for up to five days (or in the freezer for up to two weeks). ENJOY!

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